SOURDOUGH BREAD that doesn't feel like a brick

I am pretty happy with my latest batch of sourdough culture.  It is a different recipe from the one I shared with you a while back for Pain au Levain, which produces a more rustic, French style bread.  The thing I like about it most is that it produces loaves of bread that are much lighter than some of my previous sourdough experiments - like light enough to make a sandwich with! Yay!  

     I just can't make bread with yeast anymore. After reading so much about how sourdough predigests the gluten and neutralizes enzyme inhibitors (that interfere with digestion) and phytic acid (that blocks mineral absorption), how could I possible feed that to my family with a good conscience?  Well, I couldn't, and now I don't have to

     Perhaps the best thing about this bread is the ritual I've gotten into which involves getting the bread started in the evening when the house is quiet and the children are in bed.  So, no little fingers poking into the dough, or mid kneading diaper changes are involved.  Peaceful, relaxing, unhurried and pleasant.  The dough rests overnight, and then in the morning I let it rise in the pans and bake it by our afternoon naptime.  Perfect.

SOURDOUGH CULTURE

Ok, first you have to create a really active culture.

organic flour (I used unbleached and whole wheat flour)

warm water

Method:  Mix 2 cups of flour and 1 1/2 cups warm water in a 2 litre glass bowl.  Stir the mixture vigorously to allow lots of air to infuse the batter. Place the bowl uncovered on top of your fridge, or another nice warm spot.  Stir the mixture at least twice every 24 hours.  In 2-3 days, some bubbles should appear on the surface.  At this point, feed it a cup of flour and enough water to maintain the previous consistency (like thick pancake batter), and stir it well.  Be sure to still stir it twice a day.  You may need to repeat additional feedings at 12-24 hour intervals for several successive days.  When it forms a 1-2" layer of foam, you will know you have an active yeast in your brew.

     Once you have a good, bubbly culture, use it to make bread, or pour it into some mason jars and refrigerate.  If you do refrigerate, be sure to feed your culture once a month to keep it alive.

Fully Active Culture

     When a refrigerated culture is warmed and fed, the organisms begin to reactivate, but the activity of the wild yeast is often inhibited by the increased acidity of the culture.  To reduce acidity do the following:

- remove jar from fridge and fill the jar with warm water while you stir it vigorously

- leave about 1 cup in the jar and discard the rest

- feed the culture in the jar 2/3 cup flour and enough water to make a thick pancake batter

- proof at 70-75* for about 2-4 hours until it is foamy

- if your culture has been in the fridge for longer than 2 weeks you may have to repeat this process

Culture Proof

   Warming and feeding for 2 hours is usually not enough to prepare a refrigerated culture.  Therefore you must create a culture proof:

- start with a fully active culture

- stir it and put half in another jar 

- to each jar add 2/3 cup flour and water to make a thick pancake batter

- proof 8-12 hours

- now it is ready to use to make bread

SOURDOUGH BREAD

(makes one loaf - I usually double it)

1 cup culture

1 cup warm water

1 tsp sea salt

2 cups organic unbleached flour

1 cup organic whole spelt flour

1/2 cup organic whole wheat flour

Method:  Pour the culture into a mixing bowl.  Stir the water and salt into it.  Add the flour  a cup at a time until the dough is too stiff to mix by hand.  Knead it until it is smooth and satiny.

     Proof the dough overnight at 70* F in a greased and covered bowl- it should double in size.  

     In the morning, use a spatula to gently ease the dough out onto a floured board.  Allow the dough to rest for 30 mins.  

     Flatten the dough slightly, then gently form a ball by lifting from the edges and pulling into the centre. Then form into a loaf shape and put into a greased loaf pan.

     Cover with a large overturned bowl and proof for 2-4 hours .  

     Place the pan into a cooled oven, then turn the temperature to 375* and bake for about 45-70 minutes.  Remove from pan and allow to cool.